VT - Caesar Salad

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* Exported from MasterCook *

 

Caesar Salad

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--Croutons--

3 slices whole-wheat or French bread -- cubed, up to 4 slices (1

1/2 cups)

1/2 teaspoon dried rosemary

1/2 teaspoon dried marjoram

1/2 teaspoon garlic powder

1/2 teaspoon salt

---Salad---

2 tablespoons blanched slivered almonds

3 medium cloves garlic -- peeled

3 tablespoons nutritional yeast flakes

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

2 tablespoons soy sauce

1 tablespoon extra-virgin olive oil -- optional

1 large head of romaine lettuce -- torn into large pieces

 

Croutons: Preheat oven to 325F.. Lightly coat bread cubes with vegetable

cooking spray. In small bowl, mix remaining ingredients. Add bread cubes; toss

to coat. Spread in single layer on baking sheet. Bake until croutons are dry

and lightly coated, 10 to 15 Minutes. Set aside to cool.

 

In food processor or blender, process almonds with garlic until ground, stopping

often to avoid overgrinding. Add yeast flakes, mustard, lemon juice, soy sauce,

1/4 cup water and oil if desired and process until dressing is smooth.

 

Just before serving, in large bowl, combine lettuce and croutons. Add dressing

and toss to coat. Serve right away.

 

Per serving: 86 cal; 4g prot; 3g total fat; 12g carb; 0 chol; 656mg cos; 2g

fiber.

 

Source:

" Recipe by chef and baker Miyoko Nishimoto Schinner "

S(Formatted by):

" Karen on 1/18/03 "

 

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Per Serving (excluding unknown items): 117 Calories; 5g Fat (35.6% calories from

fat); 6g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 704mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 26175 0 0 0 0 0 4982 0 199 0 0 0 0 0